Roasted vegetables with goat cheese polenta

Roasted vegetables with goat cheese polentaFor the roasted vegetables:
1 8 oz. package of baby portobello mushroom
1 large red onion, sliced
1 head garlic, dry white layer removed, cloves intact
1 red pepper, diced
1 orange pepper, diced
1 bunch radishes, quartered
2 cups kale, chopped
2-3 tbsp olive oil + more for the pan
3 tsp Herbes de Provance
salt and pepper to taste

For the polenta:
3 cups water
1 cup organic polenta or grits
1/2 cup goat cheese

Preheat oven to 450 degrees Fahrenheit. Oil the bottom of a 13 x 9 inch baking dish. Fill with the cleaned and chopped vegetables except for kale, drizzle with oil, sprinkle Herbes de Provance, salt and pepper, mix well. Roast in the preheated oven for 40-45 minutes, stirring occasionally for even browning.  About 5 minutes before vegetables are done, mix in kale and continue roasting.

About 10 minutes before all the vegetables are done, bring the water to a boil in a pot. Add the polenta and whisk until smooth. Simmer for 10-15 minutes or until the polenta has thickened. Add the goat cheese and and stir until smooth. Serve the polenta immediately with the roasted vegetables.

Recipe adapted from

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